Fatty, Ducky Goodness!

At a recent R.E. meeting I went a little overboard on the decadence quotient... I did a duck dish with whole ducks prepared 2 ways, and it was one of the best meals we've done to date. Pan seared breast and a confit of the leg. In this post I'll be focusing on the confit. It's a long process, but don't let that scare you, it's well worth it! Easy, relatively cheap, and one of the greatest culinary delights you will ever encounter. Duck is my favorite bird, hands down. The breast is like steak and the leg is heavenly. So here's my recipe for duck leg confit. Ingredients: 4 raw duck legs 1 pound dark brown sugar 1 pound kosher salt 4 oz. ginger, sliced Peel of 2 oranges 10 thyme stems, whole 5 garlic cloves 10 juniper berries 8 black peppercorns Rendered fat of 2 ducks (all but the skin on the legs) Lard and/or bacon fat if needed (and it might be) Procedure: Pat the legs dry and set aside. Mix the brown sugar and kosher salt well and in the bottom of a container that will fit all four legs without touching, layer in and pat down gently half of the mixture. Place the duck legs on top and press in gently, then cover with the remaining mixture. Place in the refrigerator and place a light weight on top (I used the pan containing the 4 breasts, but a pan full of ice will suffice) and leave to cure for 6 hours. While the legs are curing, strip the skin and fat off of the duck carcasses, cut into small pieces, and place in a pot over low heat. Render out as much fat as possible, strain out the remaining skin and refrigerate for later use. After the 6 hours, rinse the legs clean under cold running water and pat dry again. Store in the cold box until ready to use (within the day).

Legs in the pan, ready for broiling.

Place the garlic, sliced ginger, orange peel, and peppercorns in the bottom of a cake pan with high enough walls to rise above the legs. In another pan on the stove, melt the reserved duck fat over low heat. Place the legs in the pan with garlic, ginger and orange peel, skin side up, and put under the broiler until the skin is brown. Keep a constant eye on this part of the procedure, it will go from brown to black pretty quickly, but a little black won't ruin it. Once browned, pour in the warmed duck fat. If the fat does not cover the legs by at least 3/4 add more by means of bacon fat (preferred) or lard, or both. Toss in the juniper and thyme. Once the pan has cooled a bit from the broiling, cover with plastic wrap and then aluminum foil and put in a 225 F degree oven for 3 hours. At this point pull it out every 20 minutes or so and check on it. If the leg bone does not twist out of the meat with little pressure from a pair of tongs, it's not ready yet. Ours went for close to 4 hours before it was done.

Browned legs with the reserved duck fat, bacon fat, and lard added. Try not to touch yourslef if there are children present...

At this point you can store it in the 'frige or freezer for up to 6 months, but once you've tasted it, I doubt it will last the rest of the evening! Pull the legs out once they're cool enough to handle and pull the meat from the bones. It should fall off with little to no effort. The meat can be added to pretty much anything with stunningly great effect! Or just eat it by it's self with appropriate sides! Or hell, eat it by it's self! I tossed it into a saute of mushrooms, onions, roasted redskin potatoes, toasted pecans, dried cherries, wilted spinach, and a port wine and duck stock pan sauce... (if you're lucky I might just post that recipe too...) topped with a spiced and seared duck breast... Yeah, we are THAT crazy-decadent at R.E.!

The finished Confit. A gentle twist of that bone sticking out will tell you when it's done.

It may be a long process, (up to 12 hours long...) but do NOT let that deter you! It's well worth the time involved, and you can blow the socks off of any guests you might have for a dinner party! At our gathering I think only about half of the finished product was used in the featured dish... the rest was gobbled straight out of the fat! This served 4 people, for 2 just cut the recipe in half. This is probably the most affordable of all the pillars of fine dining and haute cuisine... More time involved, sure, but time well spent! The next best thing to Foie Gras, in my opinion, and way more affordable! So go buy a fuckin duck already! The breasts are perfect medium rare, and combined with this recipe, are a great way to showcase the versatility of the bird. Jack

Blueberry Port Slumps with Almond Dumplings

So you've charred the Angus beef filet, underproofed the potato herb rolls and couldn't find the truffle oil to finish the amuse bouche?  Not to worry, despairing dinner party thrower - blueberry port slumps to the rescue! I know your first thought is "What the heck is a slump?  And why would I feed it to people I like and want to respect me the next day?"  Well here's a quick rundown:  A "slump" is like a "grunt" which is merely a charming Midwest way of referring to dumplings, or biscuits cooked by the steam created by a hot liquid.  In this case, the liquid is something sweet, namely a combination of wild blueberries, port wine, and various other ingredients that comprise the hot tub of deliciousness that will cook the almond dumplings. Did I mention it's a crazy easy recipe that one could do quickly and without too much thinking?  I mean, you've got other things going on, so make it easy on yourself.  Use this dessert to add simple closure after an elaborate meal, or just make it to have around when the snow starts falling.  Believe me, it's up there with a big bowl of macaroni and cheese as far as comfort food goes. FOR THE BLUEBERRY PORT HOT TUB: 4 cups of blueberries (fresh, frozen, preferably wild and untamed like Chef Jack likes 'em) 1/2 cup of sugar 1/4 cup of ruby port 1/2 cup water 1/4 tsp ground cinnamon (or 1/2 a tsp if you like more) 1/4 tsp ground nutmeg FOR THE ALMOND DUMPLINGS:

Blueberry Port Slumps with Almond Dumplings

3/4 cup all purpose flour 1/2 cup toasted slivered almonds (very import to toast!) 4 tbsp. sugar 1 tsp baking powder 1/4 tsp salt 3 tbs unsalted butter, chilled and diced 1/4 cup buttermilk or milk (I prefer buttermilk for its flavor) EQUIPMENT 12 - inch skillet pan with cover food processor From here, it's pretty simple.  Take all the blueberry ingredients and bring to a boil in skillet over medium heat, then reduce the heat and simmer for 4-5 minutes to soften the berries.  While this is going on, put the flour, almonds, sugar, baking powder and salt into your food processor bowl, and pulse until combined.  Add the butter, just a few chunks at a time, and pulse until mixture forms soft dough. Now here comes the fun part.  Drop heaping tablespoons of the dough into the blueberry hot tub, reduce heat to low and cover.  Simmer until the dumplings are firm and they pass the toothpick test (comes out clean after insertion),which will take about 20-25 minutes depending on the size of your heaping tablespoon.  Once they're done, deposit into eating vessel of choice and eat 'em while they're hot!   You'll thank yourself and so will your happy guests -  the dumplings will melt in your mouth and the port-infused blueberries will make you forget your troubles.  Slumps rule!

Chef’s Night – “Ducking Around Again”

At long last, I'm excited to present a new Rogue Estate feature: FOOD PR0N. Photo galleries of epicurean excellence taken during our weekly "Chef's Night" gatherings as well as an occasional field trip to an offbeat market or restaurant. This week's gallery is from 11/01/2010 - Chef Jack Wynne led an awesome autumnal expedition with an amazing plate of duck, two ways (Confit and roasted breast) over a "salad" of wilted spinach, roasted redskin potatoes, dried cherries, toasted pecans, mushrooms and onions tied together with a port and duck stock reduction. I brought the starter course to the table in the form of a lightly spiced pumpkin stew, Ian Malbon introduced us to a Pelee Island Cab Franc and Amantadillo Sherry which paired perfectly with the duck and stew respectively and Raquel gave us a sugar-sweet finish with her wild blueberry slump cakes. One of the best meals we've collaborated on to date, but enough typing - on with the eye-candy! -/// "Rogue Estate chef's night 11/01/10 - Jack Wynne leads RE on a duck rematch"

From R.E. Mission: ducking around again, posted by Bob Perye on 11/02/2010 (58 items)

Generated by Facebook Photo Fetcher

Observations of a Kitchen Veteran

Any of my writing thus far that came off like a rant wasn't intended to, until now.... I will state right up front that this will be a rant. A few things that have been pissing me off for a long time that I just need to get off my chest before I stab someone in the fucking eye. I'll also admit from the get-go that it might just be me, mostly. I expect, and even demand, total professionalism in a restaurant kitchen. I get a little (read as "extremely") agitated when something goes wrong and the person accountable denies accountability and/or should have fucking known better to begin with! I'm also willing to admit that I'm not perfect, but I try to always have perfection in my cross-hairs, and will admit when I was the fuck up. Many of the worlds best Chefs agree, as do I, that perfection is never truly attainable, but should always be strived for. The act of reaching for it as hard as you can will make you a better cook. Indeed, this is true of any profession, but we cooks, those of us serious enough, passionate enough, and (let's face it) crazy enough to undertake this unattainable goal, tend to be a bit obsessive about it. To quote the late, great George Carlin, "I don't have 'pet peeves', I have major psychotic fucking hatreds!" This is a list of a few of mine.... Waitstaff: Ahh, waitstaff, also known as servers, waitrons, waitron units and "the morons".... My friend, my nemesis... First thing I have to say to them is "learn the fucking menu!" Take one home after you know you got the job and study it that night. If you have ANY questions about it I'll quite gladly take the time to answer them. I even extend the invitation to taste anything you're curious about so you can better describe and sell the dish. Whenever I change my menu I even demand that the floor managers gather all the waitrons for this very purpose. Before service at any fine dining restaurant we do whats called a "lineup". "Show and tell" is another suitable name for this practice. It's to educate them on any daily specials/soups for the same reasons, to tell you anything I can about the dish and answer any questions. So fucking pay attention! We're all here for the same reason, to make money! Sometimes descriptions can be lengthy, and things get forgotten. I understand this, but if you're picking your nose, reading a text message, or otherwise not focused during lineup and come back during dinner rush with inane questions, distracting me from getting the food out, don't look surprised when I blow a fucking gasket! Another thing... Nothing! Sits under! The lamp! Got it?! We do not work at Denny's, or Ram's Horn, or fucking White Castle! I've worked very hard perfecting these recipes and during service to get you the food your table ordered, please do not let it wallow under the heat lamp getting dry and over cooked! And be ready for it if you're gonna fucking hover over me waiting to get it! This is probably my biggest "psychotic fucking hatred" about waitrons. I've seen it literally a million times. They stand there at the window staring at you (which is fucking annoying to begin with) and as soon as they see you plating the food for their table they run off to get silverware, or bread, or whatever the fuck they need to have at the table, thus letting the plates bake under the lamp when that shit should have been done while you were staring at me like a dog waiting for me to drop a scrap of food! If your gonna hover, be fucking ready when the food is! Nothing pleases me more than seeing a server grab the plates as soon as they hit the window, and nothing pisses me off more than them running away when it's ready after they've already annoyed me by standing there watching me plate it! In the early years of my career I viewed them mostly with loathing and contempt. Immediately assuming the worst from them all at all times. Lately I've been seeing how befriending them helps. It makes it much easier to get them to do something I might need them to do if I've gotten them to like and respect me, not just fear me and my temper tantrums. Though, there are still a few that when, say, a customer sends something back or they just fucked up an order and need me to fix it, they approach me like a cringing abused child. Anticipating "the look" or thrown objects. I can't say I don't like that, to be honest, or at the very least find it amusing. A Chef I once worked under told me, "There are three kinds of waiters. The technical type, one that knows where the beef is from, what the primary diet of that fish is, what region that wine you ordered is from. This type is rarely very good table side, chatting with and entertaining the guests. Then there's the outgoing type. Great with the customers, talkative, easy to get along with. This type is rarely good with the technicalities. The third is one that's good at both.... we call them 'managers'...." Which brings me to... Floor managers: A good one can be a cooks best friend, a bad one can be your worst nightmare! Managing waitrons is very much like herding cats, so I do not envy you your job.... At least try to keep them organized... Please?! If you know one tends to crack on busy nights, give them a smaller section. If an otherwise good server has a bad night (and we all do), discreetly let it slide. Keeping the kitchen informed of the reservation count on any given night is also a good idea. At the very least, leave the "ressie" book in a place that's accessible so we can look ourselves. If we know a ballpark figure of what to expect for the evening things will run a lot smoother since we'll know (somewhat) what to expect and prep accordingly. And another thing, if a guest has a complaint, don't blow up on the staff before it's investigated. And please, for fear of your untimely demise, do NOT try to tell a kitchen veteran how to cook... Especially if you've never worked in a kitchen! If you haven't noticed, we tend to get a bit testy about that... and we have knives.... I'm not tryin to say anything, just sayin... Disorganized cooks: It's like fingernails on a fucking chalkboard to walk by a cooks station and see a disaster area resembling Baghdad after a bombing. His mise en place scattered and in disarray, dirty towels and pans strewn about, dirty cutting boards covered with bits of herbs and butter and scraps of food. Most of the time I'll just walk away and address it later when the action dies down, because I know myself, and therefore I know I'd try to start the talk calmly but it would inevitably crescendo into a psychotic rant episode. What's worse is when I get in the weeds and need help, but that guy is the only one with the spare time to assist. So by the time we get caught up he scurries off and my station looks like the Tasmanian Devil on crack just whizzed by. Please listen to me carefully, work fucking clean! If you keep things clean and organized it'll make service that much easier! Not to mention the sanitation issues. This is generally the same fucker that NEVER has his sani-water close at hand, if he even has it at all! I keep using a male model for this archetype because women in professional kitchens very rarely fall into this category. The chick in an upscale restaurant kitchen is usually also the biggest ball-busting hard ass in the room, so even if she did it's doubtful anyone would say anything to her for fear of getting your nuts clamped with a pair of tongs, or worse! Dishwashers: Also known as dish-dogs. These unsung heroes have a special place in my heart, probably because that's where I started in the industry, so I know how unappreciated they feel. However, as the job title implies, your job is to wash the dishes. Wash implies "make them clean"! This is not a hard thing to accomplish! If it comes out of the machine and it's still dirty, scrub the fucking thing! DO NOT put it away! If I find it, it's just going to come back to you any-fucking-way! Save me, and yourself the aggravation, and just get it done right the first time! The dining public: As a guy that's been in fine dining as long as I have I can tell you there's a love/hate relationship between cooks and guests. Most cooks view the dining public with what can only be described as writhing contempt. Automatically assuming they know nothing about food or how to enjoy it. Even to the point that when we are payed a compliment the thought that usually runs through our heads goes something like, "that's nice, but you probably wouldn't know a perfect plate if it hit you in the face, so I'm gonna take your kind words with a grain of salt..." In restaurants where customers are paying top dollar for their meal one would assume they'd to be able to appreciate, even expect artistry. Not always the case. We cooks will go out of our way (the dedicated ones anyway) to accommodate a guest that we know appreciates food in all it's various forms. But when a vegetarian, or worse, a fucking soulless vegan, walks into a steakhouse and expects the menu and the whole staff to accommodate them, guess again. Or when a person who won't touch sushi walks into a sushi bar, don't expect to be greeted with open arms. Understand where you're going and that not all places can accommodate your picky, narrow minded little food views.

David Chang, a carnivores hero

David Chang, owner/executive chef of the Momofuku restaurant group in New York has become a hero to all carnivores. I recently heard from multiple sources a story about him that made him the envy of meat loving chefs everywhere. Apparently there was a complaint at one of his properties that there weren't enough vegetarian offerings on the menu. He went to work on that immediately! The next day every single item on the menu had bacon incorporated into it! Go David!!! Speaking of vegans, kill yourself.... seriously.... If your gonna drag your weak, pasty ass out to a non-vegan restaurant for whatever fucking reason, eat before you go. It's insulting to me and my efforts and my hard work for you to come in and tear apart a dish with your fucking finicky eating habits. Or force me to drop everything and pull something out of my ass to feed you. Humans evolved as OMNIVORES! We have canines for a fuck-damn reason! Do the future of the species a favor and either recant your blasphemous ways or remove yourself from the gene-pool however you see fit! Might I suggest hanging, or a shotgun blast to the head will surely get the job done... Fuck you... Fuck your politics... Fuck your bleeding heart, limp wristed, whiny hippie bullshit... Go die! While we're on the subject, there's another sect of the vegetarian camp that pisses me off just as much as the vegans, though for entirely different reasons. That would be the "pesco-vegetarians". These are walking sacks of brain-dead meat with eyes that won't eat animal flesh.... but somehow fish don't count as animals... Apparently, they only appall the consumption of the cute animals, and have actually formulated a twisted non-logic that says fish aren't animals. You're not a vegetarian if you eat fish, you retarded fucking asshats! Maybe I'm coming at this train of thought the wrong way, if so there should at least be a different label for this group of fuckwits. Picky eaters are a different story when food allergies are involved. If you are honestly deathly allergic to foods, or are one of the poor bastards that's a celiac, we understand and will happily do what we can to help you. The occurrence of honest food allergies in humans is pretty low, however, somewhere in the neighborhood of 10% or lower of the population. But it seems like they ALL go out to eat for every meal! This is due to false positive tests, which occurs 40-50% of the time, and just plain dip-shits that say they're allergic to a food just because they "don't like it" and because they know we HAVE to take allergy claims seriously. Onion allergy claim is my favorite one. Most foods have onions of some kind somewhere in the preparation and the flavor of them that comes through in most cases is mild and almost unnoticeable. Assholes that don't like eating onions whole in any form tend to be the most common offenders of this. In any case, if you have a true onion allergy (which, by the way, most doctors have never even heard of!) there's not much I can do for you. There are onions in the ALL of the stocks we use, all of the soups, most salads, salad dressings, most starch preparations, a good portion of the vegetable preparations, and in meat marinades. If you don't like onions, just fucking say that! Ask for them to be omitted! That's not a problem. Don't sit there and lie to the server or cooks face because YOU "don't like the texture" or what-the-fuck-ever! If you have a real allergy to them, though, you're pretty much screwed. Sorry to say. "V.I.P.'s": This comes up all the time, especially in fine dining restaurants. The General Manager will come into the kitchen and say,"There are VIP's at table 6, take care of them. Make sure their plates are perfect." Now, I may be in the minority here among professionals, but my psychotic O.C.D. won't allow me to put ANY plate in the window that isn't as perfect as I can humanly make it. So taking "extra special care" with a tables food is pretty much impossible for me, I do that with EVERY table! You want me to give 'em a slightly larger portion? Sure! I can do that! You want me to send out a little freebie appetizer, or maybe a dish we've been experimenting with? No problem! I can't really do any better than I would for any other table, though, 'cause I already do my best on every freakin' order! And please don't ask me to go out to the table and talk with these people! A) I'm busy. B) I'm not good with people, and generally don't like them. And C) Most "VIP's" are total self-absorbed douche-bags, or worse, try to tell a cook HOW TO COOK! In any case, the situation could end very poorly. If it's a personal friend or family of someone in the restaurant, no problem. It's just that most VIP's aren't really accustomed to the way cooks in general talk and behave. We're normally not very good at censoring ourselves. Our crude language and gallows humor will most likely offend their sheltered little ears. That's one of the reasons we're in the kitchen, locked away from these people, and YOU are out on the floor. Leave us to our cooking, and we'll happily let you deal with the public, with your fake painted on smile. Well done: Possibly my biggest psychotic fucking hatred of all! Squirmy little shits that get squeamish at the sight of a little meat juice or blood on their plate. Marco Pierre White has been known to kick these fucktards out of his restaurant, and Bourdain talks about how he used to employ the saving of the older, almost unusable (but not quite sickness inducing) cuts of meat for these orders, marking them "reserve for well". This may sound disgusting, but when you cook the crap out of it you won't notice the difference, and I'd rather save the nicer cuts for people who will actually appreciate them! My personal approach to these nitwits is somewhere in between. I'll use an older cut that's filled with gristle and big chunks of fat and purposely burn the shit out of it. Again, I've worked very hard on these recipes, obsessing about them, developing them, even sleepless nights working them out in my head, not to mention the time it took learn how to cook it properly. Now this mush-mouth comes along and wants me to ruin it? You want me to paint a clown face over the Mona Lisa while I'm at it? Just because you like clowns? FUCK YOU! You'll eat that burnt piece of shoe leather I give you and like it, or you'll get nothing at all! I don't give a flying fuck if you aren't happy with it and NEVER come back! That's actually my goal here! So fuck off, and go back to your hut you fucking peasant! Dishonest menus: Anthony Bourdain wrote in a passage from Kitchen Confidential that "mise en place is my religion". I couldn't agree more, and would like to take that a step further by saying "the menu is my Bible" (you can quote me on that!). The plate that lands in front of the guest had better fucking be what the menu description said it was! The biggest lie perpetuated on menus is the ever present "wild mushrooms". Be it "wild mushroom risotto", "sauteed wild mushrooms", "wild mushroom compote", or "wild mushroom soup". Most of the time this means they used a blend probably consisting of Shiitakes, Portobellas, Criminis, White Buttons, maybe some White or Blue Oysters, and maybe even Trumpet Royales. While some of these are certainly exotic, NONE of them are wild! They are ALL cultivated! This is yet another of my biggest psychotic fucking hatreds! Blatant dishonesty in menu wording to make a dish sound more appealing. Believe it or not, this practice of lying to the dining public extends farther than you think. Even into the realm of sushi! Ever had Red Snapper at a sushi bar? You may think you have, but in actuality MOST sushi bars use Red Tilapia and call it Snapper. There are several reasons for this. The first being it's cheaper and looks so similar when cut into the small pieces required only a well trained eye can discern the difference. Then there's the fact that real Red Snapper looses it's color quicker and therefore doesn't keep for more than a couple days. It also doesn't freeze as well. Yes, contrary to popular belief, most sushi fish has been frozen, but there are good reasons for this that even I can't bitch about, primarily to kill parasites. The final, and maybe biggest reason this ruse is so far widespread is the unreliability of the fresh product. Red Snapper is a delicate fish that needs to be served as close to catch as possible, so it's a dice throw when you order it whether or not it will be of high enough quality to serve it raw. Health Inspectors: As soon as you see that strange face with a clipboard walking through the kitchen you know it's that time again, health inspection. Nothing gives cooks the feeling of walking on egg shells like one of these megalomaniacal power-tripping twits. Not that I'm saying they aren't needed, but the fact is most health codes were written for keeping in line the slack-jawed, hockey helmet, nose picking fucktards that work for street vendors, fast food chains, and chains like Denny's. In short, the lowest tier of this profession. The ones that don't know any better, don't care, or don't understand the germ theory of disease. In most cases those of us in the upper echelons of the industry understand better than the inspectors what is risky and what isn't. The constant changing and morphing of the health codes just adds to the frustration. They seem to delight in the fact that they know since their last visit their cryptic and sometimes illogical canon of guidelines has changed, and they also know you are unaware of this. Therefore they have no problem citing you for an infraction that just six months ago was a non-issue. They also seem to enjoy citing you for things they don't even recognize without asking any questions. I was cited once for "open container of gravy at room temperature". When, in fact, if the hyper-vigilant fuckwad would have asked me what it was it wouldn't have been an issue. It was roux, not gravy... butter and flour are the only ingredients, it's cooked thoroughly, and they are BOTH safe at room fucking temperature! In most restaurants the health inspector visits every six months or so, and it's usually unannounced. So whenever they show up there's a covert mad dash in the kitchen to make sure the walk-ins are organized, everything labeled and dated, and all is up to the last known set of standards. Passing an inspection 100% is nearly impossible, though, because even if the inspector can't find anything to bitch about, in most cases they will just look harder until they do. Not wearing gloves is their favorite citation. It appears they would have us sleep in the damn things, and the procedure they want us to adopt most of the time is impractical at best and not cost effective by any sense of the term. I once worked at a bar that served a lot of burgers, and the health inspector said he wanted to see the guy running that station put on a fresh pair to pull them out of the cooler, another to toast the bun, another to handle the toppings (which were getting cooked anyway) and yet another to season and put the burger on the grill. That's 4-5 pairs of gloves for EVERY burger sold, and we sold around 200 every lunch alone! Close to 500 every day! We got 4-500 fresh burgers in every morning! Do the fucking math! That's a huge expenditure in latex gloves! Most of the time they're getting served medium and medium rare, so the customer OBVIOUSLY understands that it will be undercooked, and menus are fucking REQUIRED to include advisories about undercooked meats! So how is this an issue at all so long as the cook in question washes his hands on regular basis?! Which, by the way, is another thing they harp on about, so every cooks station is within reach of a hand sink. They also like to drone on about the paper towel supply at each of the 4-5 hand sinks located throughout any kitchen. All the dispensers need to be full at all times, as if the paper towel fairy must be on his toes and replace every single used towel with a fresh one immediately! This is usually not a citation worthy offense, but they will still yammer about it every single time they come through. If the dispensers are less than totally full, you're gonna hear about it. We'll fill it back up when it's empty, asshole! I'm not gonna waste any time of my already hectic day to refill the paper towel dispenser if there are still usable towels in it! Get a fucking life, and get over your over-compensating Napoleon complex! You have the power to shut us down, whoopty-fuckin-doo! If there is honest reason to do so, go for it! If there isn't, again, we have knives.... a lot of them... and grease traps that conceal bodies quite nicely.... I'm not tryin to say anything, just sayin.... Parting words: I hope this little tirade enlightens somebody that needed it. Even if it does not reach any of the groups mentioned it was written as catharsis to begin with, so it's already served it's purpose. To me, anyway. I'm guessing most people browsing the food blogosphere don't fall into any of these categories, so self therapy is probably the best I can hope for, but I know there are those that find my rants amusing. In all honesty, so do I! So self entertainment was also accomplished. Phew, that feels better already! Now hopefully I won't be quite as aggravated the next time a waitron fucks up or some douche-cunt orders well done lamb chops..... but I wouldn't count on it... I know myself well enough to know better... Jack http://www.momofuku.com/

Black and White and Red All Over

Michigan's seasons are changing.  As anyone who has spent a lot of time here knows, it's a relatively quick process, akin to a well-placed kick between the legs.  From daytime high's near 90F in September, we're expecting lows of 40F lately in southeast Michigan. And thus, a young* man's desires turn from pale golden to ruby and garnet.  In other words, it's red wine time.  What follows are brief tasting notes on a few Michigan reds, from the predictably sweet/dull to a few drier standouts. What my exploration into Michigan wines has taught me thus far is that Michigan growers and vintners are a beautifully mixed bag of brilliant, tired, old-school, creative hot-shot and huckster--but the work ethic shows through.  I say that because it can be difficult climate for grapes, especially red varietals.  But it IS workable.  The Loire region of France and the Willamette Valley in Oregon have proven it.  What's been missing is hotter summers, and plain old fashioned experience.  And Michigan is slowly gaining more of both. I still haven't found a wine able to go the Spinal Tap "1 more, up to 11", but we're getting closer. The Sacrificial Lamb

Unfortunately, truly old school.

Peninsula Cellars Old School Red NV Old Mission Peninsula.  At 10% Alcohol this should NOT be labeled a "DRY Red Table Wine" (about $15) This is an entry level wine from a another old Michigan farm that specialized in apples and cherries until diversifying into grapes in 1991.  Like other local wineries, their tasting room is a renovated 19th century schoolhouse, and that features in their marketing as well.  While I'm certain that they have better offerings, this bottle did not impress. Properly a semi-dry or sweeter, this is a tart cherry-flavored sweet red, which I have grown less and less fond of.  Very fruit-forward with little to no oak.   I just don't understand the sweet red wine that is so common in Michigan.  Disturbingly, I've seen more and more sweet reds marketed locally from other states, even California.  I think it's a fad for the lazy winemaker, tapping into a niche that many haven't served in decades, although I can't vouch for Peninsula Cellars' sales.  I'll be happy when tastes change--good riddance. 4/11, and that's being generous. Franc From Around the Way As I wrote earlier this year, I'm a fan of the acidic Cab Franc's from Chinon, in the Loire region of France.  Generally great with game birds, these cool climate grapes are doing very well in Michigan.  I managed to score a few examples to do a local version of the Franc VS Franc battle.  While they're not ready to challenge the better Cali and French versions, all of these are recommended, especially with locally harvested birds. The Baseline
MI REPRAZENT!

Will the real Shady Lane please stand up?

Shady Lane Cellars 2007 Cabernet Franc Leelanau Peninsula 12.5% Alcohol (about $20) Like others purchased in the Summer heat, this one had a slightly wet cork and the quality was possibly (although not obviously) compromised due to oxidation. The color is a brilliant medium ruby fading to a light violet rim, with noticeably slow legs clinging to the glass. Initial aromas of bacon, heavy alcohol, rounded out with plums and a faint orange-rind citrus note. On the tongue the heat remained underneath tastes of cranberry, mild cocoa, and red apple skins.  A dark  medium-bodied wine with some vegetal notes.  Characteristically for Cab Franc this was big on the acid and tannin. Rating 6/11 but likely a 7 or 8 when allowed to open and paired with duck. The Challenger I was excited to find a Franc from the southwest side of the state, seeing as how the northern AVA's are getting more attention.  Fenn Valley got it's start in the early 70s and takes an admirably scientific approach to their vines, and also focuses on wines to compliment food.
Fenn Valley Sign.

37 years young.

Fenn Valley 2007 Cabernet Franc Fennville AVA, on Lake Michigan's shore; 12.5% Alcohol (about $19) Thankfully a good cork on this one.  Interesting difference in color, Fenn Valley's Franc is a light brick ruby through to the rim. Somewhat thinner in the glass than the Shady Lane, but with good slow legs. Aromas of leather, bright berries, red apple, and even sweet corn, making it a nice BBQ option. Tastes of tart cherries, cranberry, and bittersweet chocolate. This is a bright wine, medium bodied, with purer fruit than Shady Lane, still heavy acid and tannin. Rated 7/11 but definitely better with-slow smoked or braised turkey thighs. Vogue Ciccone Vinyard and Winery brings the Italian passion to Leelanau.  They plant a wide variety of grapes, and work hard to bring an old world style to the area.  I would love to see their production increase slowly and distribution improve quickly.  Oh, and they have a mega-celebrity daughter who graces some of the labels.

A material wine.

Ciccone Vinyard and Winery 2007 Cabernet Franc Leelanau Peninsula 12.1% Alcohol (about $15) Good to see a tight artificial cork.  This Franc was a light garnet/ruby in the glass with good viscosity.  A very characteristic chocolate-covered cherry aroma, coupled with oaken tobacco leaves--a wonderful expression of Autumn.  A faint touch of meat or leather and ripe olives followed. On the tongue there was mouth-watering acidity and solid tannins.  The base of the flavor was currants and cocoa with smoke.  This wine exhibits a great dry style, equal in every way to French Chinon's.  8/11.  A solid, competitive wine and my best find so far. The Oddball Outsider Another Fenn Valley offering, this was initially unfamiliar, but an interesting bold red worth tasting and trying again.  The Capriccio has won Best of Show at the Michigan State Fair, and is a customer favorite. Fenn Valley  Capriccio Dry Red Wine Lake MI Shore 12.5% Alcohol (about $14) Through the glass this presents a bright ruby red with slight pink rim, and looks young.  The nose is of lively cherries, rock salt, and some oak.  Rather hot as well. At first it is reminiscent of a Beaujolais, but slightly more substantial. There is cranberry tartness backed with black fruits (plums, and darker berries).  On the finish I tasted local blueberries and herbs. Rated  7/11 and again, just begging for roasted pheasant or duck. So, as the weather turns, and the Rogue Estate crew kicks up the food focus, I may move away from Pure Michigan wines, and explore the wider world.  But I'm far from done digging in my own backyard, and still plan a trip north before the leaves drop. *Any comments related to my age will be moderated into the void.